Traditional Pot-Au-Feu
A rich and nutritious dish that the whole family are guaranteed to enjoy.
7 people
200 minutes
20 minutes
Ingredients
- 2 - Beef Bones optional
- 1 - Bouquet Garni
- 3 medium Carrots cut into large chunks
- 1 - Celery stalk, sliced
- 4 - Cloves 2 studded into each onion
- 1 tbsp Dijon Mustard
- 4 cloves Garlic crushed
- 0.5 - Green Cabbage quartered and leaves separated
- 1 medium Leek halved and cut into pieces 4cm long
- 2 - Onion
- 1 kg Oxtail optional
- 1 pinch Pepper
- 1 pinch Salt
- 1 kg SuperValu Baby Potatoes
- 1 - SuperValu Baguette sliced and toasted
- 2 kg SuperValu Fresh Irish Stewing Beef with some fat left on
To Serve:
-
1
handfull
SuperValu Gherkins
Method
- Put the carrots, onions, leek, celery, garlic and bouquet garni in a large casserole, then add the beef along with the bones and oxtail, if using. Pour over enough cold water to cover. Bring to the boil, skimming off any scum and fat that rise to the surface. Reduce the heat, cover with a lid and simmer, skimming occasionally, for 2½ to 3 hours, until the beef is very tender.
- About 30 minutes before the end of the cooking time, add the baby potatoes and continue simmering until cooked through. Remove from the heat, taste the broth and add salt and pepper to taste.
- To serve, transfer the beef and vegetables to a serving dish, add some broth and cover with foil to keep warm and moist.
- Sieve the broth into a second saucepan, discarding the bones, oxtail and any other solids left in the strainer. Bring the broth to the boil, then add the cabbage, reduce the heat and simmer for 5 minutes, until just tender but not mushy. Lift the cabbage out of the broth and add to the vegetables and beef.
- Serve the broth separately as a starter, then serve the beef hot with gherkins, Dijon mustard and toasted baguette slices. The meat can be eaten cold the next day too.
